Shape: Oval or round, determined by the size of the hamburger.
Flavour and aroma: Characteristic of meat from calves reared extensively, flavoured with spices.
E.Coli: (ufc/g) (n=5, c=2, m=500, M=5000)*
Salmonella: (En 10g) (n=5, c=0)* absence.
n = Number of units making up the sample.
c = Number of sampling units or with values greater than m or between m and M.
Store between 0ºC and 4ºC.
Shelf life: 8 days.